Combine all ingredients other than oil in a bowl and mix well by hands.

Place a teaspoonful of filling in a gyoza wrapper and put water along the edge of the wrapper by fingers. Make a semicircle, gathering the front side of the wrapper and sealing the top. Heat oil in a frying pan. Put gyoza in the pan and fry on high heat until the bottoms become brown. Turn down the heat to low. Add 1/4 cup water in the pan. Cover the pan and steam the gyoza on low heat until the water is gone.

We also had "Panang Chicken Curry" based upon this recipe. Only, I couldn't find panang curry paste so I used Roasted Red Chili Paste in the amount of 2 tsp vs the 2-3 Tbsp the recipe called for. And, I added about 1 tsp of peanut butter to the sauce.

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Everyday is a cooking adventure for us as we try to eat healthy, work together, and build memories. Instead of one little person helping me, I now have two. I cook with one on a chair and one on my hip.